Peppers with Two Cheeses and Vegetable Confetti

Peppers with Two Cheeses and Vegetable Confetti Ingredients

4 large Chile Peppers - Poblano, bell, anaheim, or jalapeno	1/4 cup Broccoli Slaw - shredded fine
1 teaspoon Olive oil	4 ounces Neufchatel Cheese - at room temp
2 cloves Garlic - crushed	2 ounces Cheddar cheese - shredded fine
1/4 cup Green onion - diced	1/4 cup Cilantro - Chopped
1/2 cup Whole corn - frozen is fine	1/8 teaspoon Kosher Salt - to taste
1/2 cup Peas - Frozen is fine	1/4 teaspoon Black pepper - coarse ground
1/4 cup Carrot - shredded fine

Instructions for Peppers with Two Cheeses and Vegetable Confetti

You need to pick peppers that are large enough to hold some filling. I chose Anaheims. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color). About 4 - 5 minutes should work. The add the cheeses and mix thoroughly. Season to taste with salt and pepper.

Preheat oven to 350

Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.

Serve hot.

NOTES:
Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you'll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.

The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.

Using Anaheim peppers each (app 200g) serving contains an estimated:
Cals: 210, FatCals: 116, TotFat: 13g
SatFat: 7g, PolyFat: 1g, MonoFat: 4g
Chol: 36mg, Na: 200mg, K: 410mg
TotCarbs: 15g, Fiber: 4g, Sugars: 3g
NetCarbs: 11g, Protein: 9g

Adapted from recipe by Chef Bill Wavrin

Main Ingredient: PeppersCuisine: Mexican

More like this...

Pepper Confetti Macaroni and Cheese

Pizza with Roasted Garlic, Bell Peppers and Two Cheeses

Creamy Polenta with Jalapeno Peppers, Corn, and Two Cheeses

Barbecued Confetti Vegetables

Vegetable Confetti

Ingredient Insight - look inside this recipe